Simple Way to Make Homemade Sweet Potato Snack With Caramel in the Center

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Sweet Potato Snack With Caramel in the Center. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sweet Potato Snack With Caramel in the Center, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet Potato Snack With Caramel in the Center delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet Potato Snack With Caramel in the Center is 18 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Sweet Potato Snack With Caramel in the Center using 8 ingredients and 21 steps. Here is how you can achieve it.

I wanted to make a sweet potato snack with a difference. After wrapping the caramel candy, make sure there are no cracks in the sweet potato. If there are any, the caramel will come running out. The baking time, etc. will vary depending on your oven, so please adjust while observing the snacks. When these cool down, the caramel centers will become firm again. Recipe by yakopuyo

Ingredients and spices that need to be Make ready to make Sweet Potato Snack With Caramel in the Center:

1. 250 grams Sweet potato (Satsuma type)
2. 25 grams ●Margarine
3. 1 tbsp ●Sugar
4. 2 to 3 tablespoons ●Heavy cream
5. 9 Almond caramel candies (to use in the centers)
6. 27 Banana flavored chocolate balls
7. 27 Strawberry flavored chocolate balls
8. 1 bit more than 2/5ths Sweet potato (Satsuma type, for the bases)

Instructions to make to make Sweet Potato Snack With Caramel in the Center

1. Make the ingredients ready. Start preheating the oven when the time is right (220°C).
2. Start by slicing the sweet potatoes for the bases. Wash a sweet potato and slice 5mm thick without peeling it.
3. Bring water to a boil in a pan, and boil the potato slices for 1-2 minutes. (If you boil them for too long they will break, and you can't use them as bases!)
4. Drain the cooked potato slices.
5. Spread with some margarine (not listed in the ingredients), and sprinkle with a little sugar to flavor. (When the slices cool, cover with plastic wrap until the topping is ready.)
6. Make the sweet potato topping. Cut the sweet potatoes for the topping into small pieces and boil. (I prefer boiling them over other cooking methods, since the results are moister.)
7. When a bamboo skewer goes easily through a piece, they are done.
8. Drain into a colander.
9. Mash the drained sweet potatoes, and mix in the ● ingredients.
10. Mix well and adjust the sweetness if needed. (The caramels will add more sweetness, so be sparing with the sugar here.)
11. Roll into a long snake that's about the diameter of a rolling pin. Cut into 10 pieces.
12. Microwave the caramel candies for 20 seconds at 500 W to soften them.
13. When you press on them they will be about this soft.
14. Cut into half. You can cut them easily using a steak knife or similar.
15. Put a piece of cut caramel inside one of the 10 portions of sweet potato. Wrap the sweet potato dough around the caramel. Attention: Cover the caramel completely so that it won't run out when you bake the snacks.
16. Wrap caramels into each piece.
17. Put the sweet potato bases from Step 5 on top of a sheet of kitchen parchment paper, and place the Step 16 balls on top of the bases. Bake in a preheated 220°C oven for 5 minutes.
18. The snacks won't get too browned on the outside, but the most important feature of these little cakes is the soft caramel inside, so just bake them enough to melt the caramel.
19. Take the cakes out of the oven and transfer to a serving plate to cool down a bit. When they have cooled down, top with the choco balls.
20. Enjoy while the caramel is still soft.
21. I chose a sweet potato for the base slices that had a flower-like shape when cut, rather than a straight smooth one. There's no guarantee of running into a potato like that though.

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